Sbrisolona

A recipe from cooking-ez.com

For 1 piece, you will need:

• 1 110 g butter
• 2 100 g flour
• 3 100 g Maize flour (masa harina)
• 4 2 pinches salt
• 5 1 egg yolk
• 6 Vanilla extract
• 7 80 g whole hazelnuts
• Total weight: 410 grams

Times:

Preparation	Cooking	Start to finish
1 hour 25 min.	40 min.	2 hours 2 min.

Step by step recipe

• 1: Cut 110 g butter into small pieces and leave at room temperature for at least 1 hour to soften.
• 2: Pour the powders 100 g flour, 100 g Maize flour (masa harina) and 2 pinches salt into a bowl.
  Mix with a whisk.
• 3: Add 1 egg yolk and Vanilla extract.
• 4: Mix again.
• 5: Add the softened butter.
• 6: Mix it in by hand, until you get a sort of coarse powder, a bit like a crumble, but not a pastry-like dough.
  Preheat your oven to 155°C (310°F).
• 7: Weigh 80 g whole hazelnuts...
• 8: ...and roughly chop half of them.
• 9: Pour all the hazelnuts, chopped and whole, into the dough, and mix quickly.
• 10: Place a sheet of baking paper on a baking sheet, pour the dough over it and roll out to a thickness of 1 or 1.5 cm.
• 11: Alternatively, you can pour the dough into a large tart tin, again trying to make it 1 or 1.5 cm thick.
• 12: Bake for 40 minutes at 155°C (310°F).
• 13: Leave to cool before breaking into pieces.
  Best enjoyed with a scoop of ice cream, whipped cream or simply a little mascarpone.
  You can also sprinkle coarse powder on cream or panna cotta, for example.

Remarks

If you don't have time to leave the butter at room temperature to soften, put it in the microwave for periods (2 or 3) of 10 seconds maximum, checking its texture each time by pressing on it a little. It should be soft.
You can replace some or all of the hazelnuts with almonds.
The name sbrisolona is derived from "sbrisa", meaning crumb in the Mantuan dialect.

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